Oxalis

Started as a pop-up in 2016, Oxalis officially opened its doors in 2018 as the first brick-and-mortar restaurant from Redwood Hospitality. Inspired by the neighborhood bistros of Europe, Oxalis offered thoughtful, seasonal cuisine in a relaxed setting just steps from the Brooklyn Museum and Prospect Park. Named after a common wild plant, Oxalis embodied the belief that simplicity brings more joy than extravagance — and that natural, ingredient-led cooking can feel both everyday and extraordinary.

Within its first year, Oxalis was awarded a Michelin Star — a recognition that honored the work of a small team doing big things, and validated a vision rooted in purpose, hospitality, and craft.

At Oxalis, Chef Nico Russell prepared new American cuisine informed by French technique and driven by the seasons. Inside the intimate dining room, guests experienced a carte blanche menu that changed regularly — a curated progression of dishes designed to surprise and satisfy. Beyond the kitchen, a light-filled atrium hosted a separate à la carte menu for casual evenings, weeknight dinners, or impromptu glasses of wine. Whether in the dining room or atrium, Oxalis always sought the same thing: to offer food and service with sincerity, and to create a space where every meal felt like it mattered. 

After five years, a pandemic, countless menus, and one unforgettable journey, Oxalis temporarily closed its doors — but not its story. In that time, the team behind Redwood Hospitality expanded with new projects like Place des Fêtes, Cafe Mado, and Laurel Bakery. And now, the next chapter of Oxalis is underway.

With the same core values and a renewed creative vision, Oxalis will reopen soon — continuing to offer joyful, intentional dining to the Brooklyn community that helped it grow.